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Dhokla Recipes, Good for Health, here’s why!

23 Sep 19 - 00:57

For anyone who is deeply in love with snacks and street food, Dhoklas are a godsend! With the tangy taste of various ingredients, the delicious chutneys served alongside, what is not to love when it comes to Dhoklas!

This Gujarati snack is one of the most popular dishes in India and it comes with great many surprises!

Should you learn Dhokla Recipes?

Dhokla Recipe | Image Resource : quora.com

Well, when it comes to learning why to cook snacks, what is there to ask? However, for those people who love to know about the dishes they cook and learn to cook and what type of benefits the snacks bring, here is a list of things about Dhoklas that will blow your mind:

Since the Dhokla recipes are made by fermenting the batter, it adds nutritional value to the snack. Fermentation adds fiber and protein to the Dhoklas.
This Gujarati dish is preferred by those who are health conscious. You see, since these snacks are made by steaming the batter and not by frying, these have sparingly low fat and oil content.
Furthermore, nutritionists say that fermented foods help in increasing the bioavailability of nutrients like:
- folic acid,
- niacin,
- riboflavin,
- thiamine,
- biotin and
- Vitamin K.
Dhoklas help you see many better changes in your body, and here are some of them:
- Good bowel movements,
- Better digestion,
- Weight loss and
- Increased energy levels.

Interesting facts about Dhoklas

If you are considering mastering your Dhokla Recipe, and are completely in love with the snack, here are some facts that you may not know about:

For most of us, Dhoklas are yellow cubes with fried mustard seeds, coconut shavings and fried green chilies, right? Well, in reality, the yellow dhoklas that we are so fond of are not precisely what Gujaratis call Dhoklas. The original Dhoklas in Gujarat are white in color!
The yellow Dhoklas are actually Khamans. As most street vendors or food chains call it, khaman dhoklas are yellow in color because of grounded chickpea in it.
To add the tangy taste to Dhokla, the recipe includes fermentation of the batter before it is steamed and made into what we actually eat.
Most of the parts in India serve Dhokla in yellow color and not in its traditional white form.
In comparison to white dhoklas, the yellow ones:
- Last longer, and
- Do not break as easily.
The commercial variants of Dhoklas have baking soda in them too.
Even gramflour can be used to make Dhoklas yellow in color.

With so many benefits and interesting facts, Dhoklas has been a delight to eat and snack on. So, you should master your own Dhokla Recipe today!

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Dhokla Recipes, Good for Health, here’s why!

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